Marinated Goat Cheese Salad Recipe

Ingredients

• 4 small round semihard goat cheeses, each weighing about 2–3 oz (60–90 g)
• 2 bay leaves
• 3 sprigs of thyme
• 3 sprigs of rosemary
• 3 sprigs of oregano
• 2 small dried red chiles
• 2 tsp black peppercorns
• 2½ cups olive oil, plus more if needed
• 8 slices of whole-wheat bread, trimmed into rounds with a pastry cutter
• 2 heads endive, leaves separated
• 1 head butter leaf lettuce, leaves separated

• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• salt and freshly ground black pepper
• 2 tbsp chopped thyme

1. Put the cheeses in a large glass jar with the herbs, chiles, and peppercorns. Add enough oil to cover generously. Seal the jar and let it marinade for at least 1 week.
2. Remove the cheeses from the marinade oil, draining off the excess. Strain the oil, setting aside at least 1⁄3 cup for the vinaigrette and a little more for the bread.
3. For the vinaigrette, combine the vinegar and mustard in a bowl. Gradually whisk in the reserved oil to emulsify the vinaigrette. Add the thyme and season to taste.
4. Preheat the oven to 400°F (200°C). Brush the bread rounds with a little of the strained oil and bake for 3–5 minutes, until lightly toasted. Heat the broiler. Cut each goat cheese in half horizontally and put a piece on top of each bread round. Broil for 2–3 minutes, until bubbling and golden.
5. Arrange the salad leaves on individual plates, drizzle with the vinaigrette, and place the cheese toasts on top.